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Wonton Soup recipe | The Joy Luck Club

  • Author: Bryt @


Units Scale


  • 8 cups Chicken stock


  • 34 dried shiitake mushrooms
  • 200g pork mince
  • 1 tps powdered ginger
  • 2 green onions, finely chopped (keep some aside for garnish at the end)
  • 4 water chestnuts, finely chopped
  • 1 tablespoon soy sauce
  • 1/2 teaspoon caster sugar
  • 1 tablespoon cornflour
  • pinch of pepper
  • 24 wonton wrappers
  • a finger bowl of water


  1. Wontons
  2. Boil water, and in a small bowl, pour over the shiitake mushrooms to rehydrate.
  3. Drain the mushrooms, and squeeze the excess water from the mushrooms.
  4. Remove the stems and finely chop the mushrooms.
  5. In a large bowl, mix together the mushooms, pork, onion, water chestnuts, soy sauce, sugar and cornflour.
  6. I use a glass cutting board as my work surface. Take one wonton wrapper and place it on the cutting board, with a pointed corner facing towards you.
  7. Have a damp (not wet) teatowel, and use it to keep the unused wonton wrappers covered while you work.
  8. There’s different ways of folding wontons. The way I did was like little envelopes. You can google how to fold a wonton wrapper for images.
  9. Take a teaspoon worth of the mixture and place in the centre.
  10. Dab some water onto a finger, or use a small pastry brush, and run it along the edges of the wrapper.
  11. Take the wrapper corner closest to you, and fold it straight up, to form a triangle with the wrapper.
  12. Press down and make sure the edges are together.
  13. With the long base of the triangle closest to you, dab a bit of water onto your finger, tap it onto those two corners, and pull the two corners into the middle of the wrapper.
  14. Set aside and finish the rest of the wontons.
  15. In a large saucepan, bring to a boil the chicken stock.
  16. Cook a few wontons at a time for about 4 minutes.
  17. Use a slotted spoon to remove (cover in a bowl to keep warm), and continue cooking the rest.
  18. Place the wontons into serving bowls, and ladle broth over the wontons.
  19. Garnish with some green onions and serve.


Recipe adapted from The Essential Seafood Cookbook